Oven spring difference between open crumb bread and others?
Hello people, long time reader here who has been pursuing nice big crumb breads for some time now.
After experimenting with flour type (both origin, and protein content from 9,5 to 12), baking temperature, baking setup, proof times, leavening methods, hydration amounts etc. I still do not really feel I am getting closer.
So my current focus is the oven spring, where I'd say I get about 15-20% right now.
I have a nagging feeling though, that these big bubbled breads do not really rise more than, say, lean sandwich breads, even though the crumb structure is that different. I could imagine it is way more about how the gluten is formed in the bread, really.
Can anyone tell me their experience with this?